How to thicken a white wine sauce to drizzle over prawns?
I'm thinking of making a white wine sauce which will consist of
- White wine
- chopped garlic
- squeeze of lemon
- (maybe) mixed herbs.
What I have in mind is something that will pour with the consistency of a thick oil, but if I just add these components together it'll pour like water. What is the best way to thicken this so that it remains relatively clear and the taste of each component above isn't masked with the thickener?
Best Answer
I'd just simmer and thus reduce it. No added thickener required.
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How do you thicken a white wine sauce?
Add flour: like a quick roux! It's like a quick version of a roux, a way to thicken creamy sauces like in our Easy Cream Sauce. Simmer with the wine and cream for 3 minutes. Add the Parmesan cheese and whisk the sauce until it melts.How do you thicken homemade white sauce?
Cook a little more roux in a separate saucepan by cooking equal parts butter and flour over medium-high heat until straw coloured. Whisk the into the thin sauce. Bring to the boil and stir for 5 minutes until your sauce has reached the desired consistency.How can I thicken my wine butter sauce?
Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.How do I make my sauce thicker and creamier?
You can make a cream sauce thicker by reducing it on the stovetop. If reducing the sauce doesn't work, or if you're in a rush, you can use a thickener to bulk up your sauce. Flour, butter, eggs, and cornstarch are simple ingredients that can make your cream sauce thicker.Prawns in White Wine Sauce - ready in minutes and super easy!
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Answer 2
If you want it to stay clear your best bet is xanthan gum but you really need a proper scales to use that stuff because you only add around 0.4% to 0.7% of the weight of the liquid you're trying to thicken. Best thing is that at such low concentrations there is little to no masking of the flavours of your sauce.
Answer 3
I'd use arrowroot powder. It works well with acidity, doesn't add much in the way of flavor, and gels at a low temperature.
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